Margarita Wood-Fired Pizza - on special

A traditional, woodfired sourdough pizza base has been fermented for three days. With this tasty, empty canvas - go wild with mixing and matching any of Dirty Clean Food’s selection of meats! We suggest slicing our delicious chorizo before popping this into the oven, or if you had slow-cooked beef or lamb for a previous meal - feel free to just lay it on. If you prefer a more simple approach, Ron highly recommends topping it with fresh rocket and prosciutto for a deluxe experience.

Previously a chef on private yachts off the coast of France, Ron and his family moved to Perth (wife’s hometown) and started the Kerry St Pear Tree journey. Located in Hamilton Hill, Ron is passionate about good quality and local ingredients, these delicious pizzas use organic flour, rye starter from Eden Valley Biodynamic Flour, La Delizia Latticini cheeses and the sustainably harvested Lake Deborah salt. Need I go on?